Bread Feed

Every weekday, we post a bread related video, photo or link on our Tumblr blog, Bread Feed. Here are some of our latest finds.

  • Getting Started With Home Milling

    “I never realized flour too is a fresh product,” my wife said to me as she mixed a cookie dough using home milled spelt flour, visibly excited about how different it smelled and felt compared to store-bought white flour.

    In saying that, she put a common belief into words. Flour, as most of us see it, is a commodity product with a long shelf-life and little nutritional value.

    But why is that?

  • Ever See an Artisan Plumber?

    As someone who has earned his livelihood as a baker for just about four decades, I’ve seen some interesting trends develop in our trade. One trend has been the increasing use of the term “artisan” by a segment of bakers, as if the term somehow elevates their skill or their product line at the same time as it separates them from some other group of woefully “non-artisan” bakers. Lengthy discussions have taken place about the definition of “artisan bread” and “artisan baker.”

  • What's Inside the Summer 2016 Issue?

    Did you see our new issue yet?

    At 110 pages and ten articles written by a team of seven writers passionate about bread, the Summer 2016 issue is our longest and most varied yet. I think you’ll love it!

    But before you check it out yourself, you’ll probably want to know a little about what’s inside?

  • Sourdough Pita Bread

    For a long time, pita bread was one of those things I thought must be made with yeast. I didn’t think about it. I just assumed so because I had never come across with a pita recipe that used a sourdough starter.

    This weekend, I proved myself wrong — always a fun thing to do, by the way.

    Sourdough works great with pita, as does wholegrain flour. So, next time you crave for some pita with falafel or kebab, go for it and make some yourself. Watching the flatbreads puff up in the oven is always exciting, in an almost childlike way.

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